Jusselle was an ancient[1] broth-based soup dish prepared using grated bread, eggs, sage and saffron.[2][3][4] The ingredients were all boiled together in the broth.[2]
The dish is believed to have originated from the dish juscelluminancient Roman cuisine, which was included in Apicius,[2] a Roman recipe book that is believed to have been written in the late 4th or early 5th century. In Latin, juscellumorjuscullum is "a diminutive from jus, broth or pottage",[5] and is also a late Latin diminutive word for 'soup'.[6] The Sicilian name for the dish sciusceddu is based upon the word juscellum.[a]
